Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes


  • This study was supported by the Bean/Cowpea Collaborative Research Support Program (CRSP), U.S. Agency for International Development (USAID) and by state and Hatch funds allocated to the University of Georgia Agricultural Experiment Station-Griffin Campus. We appreciate the technical support of Richard Stinchcomb and support and guidance of Dr. Chyi-Shen Lin.


ABSTRACT: Wet-milling of soaked, decorticated cowpeas generated large amounts of coarse cell wall material (CWM) and soluble protein (SP). CWM with high water-holding and swelling capacities contributed to excellent paste hydration and flow properties; high SP and paste viscosity resulted in superior foaming characteristics. In hydrated cowpea meal, the presence of coarse cellular material adversely affected paste hydration and flow characteristics; low SP and viscosity resulted in poor foaming. Wet-milling of hydrated meal improved viscosity and functionality. Intense dry-milling increased SP but adversely affected paste viscosity and functionality.